Traditional, nutrient-dense food.

Monthly Archives: January 2015

This recipe is my interpretation of Sandor Elix Katz’s Fruit Kimchi, in Wild Fermentation (p 50). I call it Deptford Kimchi because I bought the exotic fruit on Deptford High Street, where there are many shops that reflect the ethnic diversity of the area. The ingredients are a list of possibilities, with a few must-haves: the basis of the recipe is cabbage, and as long as there is some spice it will be kimchi, and including fruit will make it fruit kimchi.

As for quantities, the balance of fruit and veg is about 50:50. This ferment needs to be consumed much faster than all-vegetable ferments – because of the fruit, the sugar begins to turn to alcohol, which is a stage on from what we want. Therefore, I use 1/2 a cabbage and eat it within a week after fermenting. If you have more to share it with, by all means double the quantities.

Here goes:

1/2 white cabbage

1/2 an onion and/or 1/2 a leek – for variety, take some from the top and some from the bottom